A Chinese classic, hot and sour soup is made with mushrooms, tofu, and thin strips of chicken in a chicken broth base. The balance of vinegar and black pepper gives the starch-thickened soup a sharp but balanced flavor.
Bring the water to a boil. Add the chicken strips, mushrooms, and tofu, and cook for 15 minutes.
Add the vinegar, soy sauce, and black pepper, and boil for 10 more minutes.
Dissolve the cornstarch in a little cold water, slowly add it to the soup, and boil for 5 minutes.
Pour the beaten egg into the soup in a thin stream. Let it sit without stirring for 2 minutes, drizzle with sesame oil, and serve.
Dissolve the cornstarch in a separate bowl of cold water before adding it to the soup; adding it directly will cause lumps. Do not stir the soup while pouring in the egg; thin ribbons form only in still liquid. Allergens: eggs, soy, and sesame oil. Check the soy sauce label for gluten, since ingredients vary by product.
Tarifte yazan 3 yemek kaşığı sirke bende fazla keskin durdu, 2 yemek kaşığıyla yaptığımda tat çok daha dengeli oldu; yine de genel lezzeti gerçekten çok iyiydi, tekrar yapacağım.
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